Description
This Gluten-Free Hoisin Chicken 7 Layer Dip is a flavorful and vibrant appetizer that layers creamy hoisin-infused cream cheese, savory shredded chicken, crunchy vegetables, and toasted peanuts. Served with crispy homemade gluten-free wonton chips, it’s perfect for parties or casual snacking, combining Asian-inspired flavors with a unique layered presentation.
Ingredients
Wonton Chips
- 4 gluten-free egg roll wrappers
- Cooking spray
Hoisin Chicken
- ½ cup Kikkoman® Gluten-Free Hoisin Sauce, divided
- ½ pound cooked and shredded chicken
Dip Layers
- 16 ounces cream cheese
- 3 tablespoons Kikkoman® Gluten-Free Hoisin Sauce, divided (2 tbsp mixed into cream cheese, 1 tbsp for drizzling)
- ½ cup shredded cheddar cheese
- ½ cup water chestnuts, chopped
- ⅓ cup purple cabbage, finely shredded
- ¼ cup cilantro, chopped
- ¼ cup roasted salted peanuts, chopped
Instructions
- Prepare Wonton Chips: Preheat your oven to 375ºF and line two medium baking sheets with parchment paper. Slice each gluten-free egg roll wrapper into four squares, then cut each square diagonally to create eight wonton chips from each wrapper. Place the cut pieces on the baking sheets in a single layer. Lightly spray the wrappers with cooking spray to help them crisp up in the oven. Bake on the center rack for 6-7 minutes until they are golden brown and crispy. Remove and allow to cool at room temperature for 10 minutes.
- Cook Hoisin Chicken: While the wonton chips cool, heat ½ cup of gluten-free hoisin sauce in a skillet over medium heat. Add the shredded cooked chicken to the skillet and stir to coat evenly. Cook for 5 minutes, allowing the chicken to absorb the hoisin flavor thoroughly. Turn off the heat and refrigerate the chicken mixture for 30 minutes to chill and let the flavors meld.
- Prepare Cream Cheese Layer: In a mixing bowl, combine the softened cream cheese with 2 tablespoons of the gluten-free hoisin sauce. Mix thoroughly until smooth and well blended. Spoon this mixture evenly into a serving bowl to create the first creamy layer of the dip.
- Assemble the Dip Layers: Evenly spoon the chilled hoisin chicken over the cream cheese layer. Sprinkle the shredded cheddar cheese over the chicken layer, followed by the chopped water chestnuts, finely shredded purple cabbage, chopped cilantro, and lastly the roasted salted peanuts. For an extra touch of flavor and presentation, drizzle the remaining 1 tablespoon of hoisin sauce on top.
- Serve: Present the dip alongside the crispy gluten-free wonton chips for dipping. Enjoy this layered, flavorful dip as a crowd-pleasing appetizer at your next gathering.
Notes
- Make sure the egg roll wrappers are gluten-free to keep the recipe safe for gluten-sensitive individuals.
- For best results, use freshly cooked chicken—rotisserie chicken works well as a convenient alternative.
- If you prefer a spicier kick, add a dash of sriracha or chili flakes to the chicken before chilling.
- The wonton chips can be stored in an airtight container for up to 2 days to maintain crispness.
- This dip is best served chilled but can be brought to room temperature before serving for enhanced flavors.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian Fusion
